Orange Chiffon Cake Recipe

Name: Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs,; 2 cups all-purpose flour; 1-1/2 cups sugar; 1 teaspoon salt; 1/2 teaspoon baking soda; 3/4 cup fresh orange juice; 1/2 cup canola oil; 2 tablespoons grated orange zest; 1/2 teaspoon cream of tartar; 1/2 cup butter; 2 cups confectioners' sugar; 2 to 4 tablespoons fresh orange juice; 1/2 teaspoon grated orange zest

Servings: persons

6 large eggs,
2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fresh orange juice
1/2 cup canola oil
2 tablespoons grated orange zest
1/2 teaspoon cream of tartar
1/2 cup butter
2 cups confectioners' sugar
2 to 4 tablespoons fresh orange juice
1/2 teaspoon grated orange zest

1
Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended.
2
In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture.
3
Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350u00b0 for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
4
For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

1436

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large eggs,, 2 cups all-purpose flour, 1-1/2 cups sugar, 1 teaspoon salt, and more.

Yes, Orange Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Chiffon Cake

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